Savoring Soy Sausage

Soy-based meat imitators undoubtedly help ease the transition to a meatless diet for countless people who might otherwise succumb to cravings for “the real thing.” They usually contain only a fraction of the fat of their meat counterparts. And any product that inspires greater use of soy rates highly in my book.

I resisted soy “sausages” for a long time, as I was never a fan of sausages in my pre-veg days. I was pleasantly surprised by a unique taste and texture sensation. Not so much reminiscent of meat, they are rather complex, spicy, and hearty—a more grown-up version of tofu hot dogs.

There are several brands and varieties; you might want to explore a few to determine your favorite. While I can honestly say I like all that I’ve tried, I prefer the smooth-textured tofu-based type to the grainier, texturized soy protein variety. Tofurkey is my favorite brand, not only for the flavor, but because they are made of tofu and not of manufactured soy protein. Those who enjoy a meatier sensation, though, might prefer the latter. Consider flavor variations, too—some brands are peppery, others are boldly suffused with sage.

Some cooking tips: The uncooked links are a bit fragile, so don’t slice them before sauteing. In fact, I like to freeze and then just partially defrost them for easier handling. Then I cook them on a lightly oiled, non-stick skillet at medium-high heat, turning them gently and frequently to brown nicely on all sides. Finally, package directions provide microwave directions, but I don’t recommend this; microwaving firms up the links but doesn’t doesn’t make them sizzling-crisp and golden brown.

In addition to substituting them in dishes that traditionally use sausage, as in the following recipes, soy sausages can be used in a number of simple ways:

• Serve alongside simple pasta dishes for a protein boost
• Put them in a bun and dress with all the usual “fixings”
• Serve for breakfast with cooked grits
• After sauteing, stir into a pot of vegetarian baked beans
• Split lengthwise, saute on both side and serve topped with sauerkraut

Jambalaya

Serves 6 to 8

Spicy bits of soy sausage lend an authentic flair to this simple vegetarian take on a Creole-Cajun classic. Serve with coleslaw and fresh cornbread for a hearty, satisfying meal.

• 3 cups water
• 1 1/4 cups brown rice
• 2 tablespoons light olive oil
• 8 links soy sausage
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 4 celery stalks, diced
• 1 medium green or red bell pepper, diced
• One 28-ounce can diced tomatoes, undrained
• 1 teaspoon each:
  • paprika
  • dried oregano
  • dried basil
• 1/2 teaspoon dried thyme
• Cayenne pepper to taste
• Salt to taste

Bring the water to a simmer in a saucepan. Stir in the rice; cover and simmer gently until the water is absorbed, about 35 minutes.

Heat just enough of the oil to lightly coat the bottom of a large, non-stick skillet. When hot, arrange the soy “sausage” links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.

Heat the remaining oil in the same skillet. Add the onion and saute over medium heat until the onion is translucent. Add the garlic, celery, and bell pepper, and continue to saute until all the vegetables are lightly browned.

Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.

Cut the soy sausage links into 1/2-inch-thick pieces. Add to the skillet and simmer briefly.

Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.

Provencal Bean Pot

Serves 6

Savory and filling, this rustic stew is perfect for a nippy fall or winter day. A fresh, crusty French baguette is perfect for soaking up the delicious liquid. Add a simple tossed salad to make it a complete meal.

• 1 1/2 tablespoons olive oil
• 8 links soy sausage
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 2 medium carrots, sliced
• 4 celery stalks, diced
• 1/4 cup dry red wine
• 4 cups cooked navy beans (about 1 2/3 cups raw) or two 16-ounce cans, drained and rinsed
• One 14- to 16-ounce can diced tomatoes, undrained
• 2 teaspoons dried marjoram
• 1/2 teaspoon each: dried thyme, rosemary
• Salt and freshly ground pepper to taste
• 1/4 to 1/2 cup chopped fresh parsley

Heat just enough of the oil to lightly coat the bottom of a large, non-stick skillet. When hot, arrange the soy sausage links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.

Heat the remaining oil in a soup pot or steep-sided stir-fry pan. Add the onion and garlic and saute over medium heat until they are golden.

Add the carrots, celery, and wine, plus 1/2 cup of water. Bring to a simmer, then cook, covered for 10 minutes.

Stir in the beans, tomatoes, and dried herbs. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes. If needed, add a small amount of water, enough to make the stew moist but not soupy.

Cut the soy sausage links into 3/4-inch-thick slices and stir into the stew. Season to taste with salt and pepper.

Let the stew stand for an hour or two before serving if time allows, then heat through as needed. Just before serving, stir in the parsley. Serve in shallow bowls.

Italian “Sausage” and Peppers

Serves 6

This homestyle Italian standard makes a warming one-dish winter meal. Mild, pale-green Italian frying peppers are commonly available in supermarkets and produce markets.

• 2 tablespoons extra-virgin olive oil
• 8 links soy sausage
• 1 large onion, quartered and thinly sliced
• 2 to 3 cloves garlic, minced
• 1/4 cup dry white wine
• 4 large Italian frying peppers, seeded and cut into strips (or substitute 3 large green and/or red bell peppers)
• One 28-ounce can crushed or pureed tomatoes
• 1 teaspoon each: dried oregano, dried basil, and marjoram
• 1/4 teaspoon dried red pepper flakes, optional
• Salt and freshly ground pepper to taste
• 10 to 12 ounces pasta (any short, chunky shape such as rotelle or fusilli)

Heat just enough of the oil to lightly coat the bottom of a large, non-stick skillet, reserving the rest for later. When hot, arrange the soy sausage links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from the skillet and set aside.

Heat the remaining oil in a large saucepan or steep-sided stir-fry pan. Add the onion and saute over medium heat until it is translucent. Stir in the garlic, peppers and wine. Cover and cook for 4 to 5 minutes.

Stir in the pureed tomatoes and seasonings. Bring to a simmer, then cover and cook over low heat for 15 minutes.

Meanwhile, Bring a large pot of water to a boil. Cook the pasta in rapidly simmering water until al dente, then drain.

Cut the soy sausages into 3/4-inch-thick slices and stir them into the peppers mixture. Season with salt and pepper and remove from the heat. Serve at once, spooning some of the sausage and peppers mixture over individual servings of pasta.